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Tablea Alfonso’s Classic Hot Chocolate
10 Cacao Tablets
200g

Ideal for Chocolate Espanol & Champorado

1)Hot Chocolate
At medium heat., dissolve 2 tablets in 1 cup of water. Stir and simmer until creamy. Or, microwave for 2 minutes. Watch out for boil over.

2)Chocolate Espanol
Prepare Hot Chocolate. Add 1/3 cup of fresh milk. Add butter(optional).

3)Champorado
Boil 2 cups of sticky rice in 10 cups of water. Add 10 tablets and 1 cup of brown sugar. Stir constantly until thick and creamy. Add milk (optional).

4)Instant Chocolate
In a blender, mix 2 tablets, 1/4 cup of milk, and 1 cup of water. Serve hot, cold, or iced.

5)Mocha
Add 1/3 teaspoon of coffee to 1 cup of Hot Chocolate.

Megan’s Premium Choco Tablea
8 Tablets
200grams
Makes 8 Servings

1) Hot Choco
At medium heat dissolve 1 tablet in 1 cup of water. Simmer to get a creamy consistency. Or, microwave for 2 minutes. Watch out for boil over.

2)Choco Spread/Syrup
Boil 1/2 cup of sugar and 4 choco tablets. Let boil until dissolved. Mix until thick and creamy. Add 1 tablespoon of butter(optional).

3)Choco Porridge/(Champorado)
Boil 1 cup of sticky rice (malagkit) in 6 cups of water for about 10 minutes. Add 4 tablets and 1/2 cup of sugar. Mix occasionally until thick.

4)Energy-Packed Breakfast/Snack
Simply add your favorite cereals, oats, rice crispies or pinipig to a bowl of Megan’s Premium Choco – definitely an energy booster!

Batangas Tablea de Cacao Unsweetened Rich Chocolate 10 Tablets 100g

1) Chocolate Espanol
At medium heat, dissolve 5 tablets in 1 cup of water.Add 2 tablespoons of sugar.Simmer.Add 1/3 cup of evaporated milk

2) Hot Chocolate
At medium heat, dissolve 10 tablets in 6 cups of water.Add 1/2 cup of sugar. Simmer for a creamy consistency. Add 1 cup of milk(optional).

3)Champorado
Boil 1 cup of sticky rice in 6 cups of water. Add 5 tablets and 3/4 cup of sugar. Stir occasionally until thick. Add 1/2 cup of milk (optional).

4)Mocha
Add 1/2 teaspoons of instant coffee to a cup of hot chocolate.